Chicken broth is readily available at any grocery store, but it’s great to make from scratch if you’ve just made a roasted chicken. Make sure to use the leftovers from a carved chicken and not from your plate.
Sharp knife (adult needed)
- 1 chicken carcass and neck
- 2 celery stalks, cut in half
- 1 parsnip, well washed and halved
- 1 Spanish onion, quartered
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- cold water, to cover
Place all the ingredients, except for the salt, in a large pot and generously cover with cold water.
Turn the heat to medium and cook, partially covered, until the mixture comes to a slow boil.
Lower the heat to very low and continue cooking, partially covered, for 3 hours. Do not let it boil again.
Strain and discard the solids. Transfer to a large container, cover, and refrigerate.
When the stock has completely cooled, skim off and discard the hardened fat. Add salt to taste.
Transfer to a container, cover and refrigerate up to 2 days or freeze up to 6 months.